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Martini Mythbuster: Shaken or Stirred?


Check out this cut from Mythbusters featuring the brilliant Anthony Dias Blue, who is Editor-in-Chief of the Tasting Panel Magazine (which has included articles by yours truly) and an all-around food and beverage guru through Blue Lifestyle.

This clip is pretty straightforward and will make you an expert on the finer differences between the Martini’s two most popular preparations.


  1. JJ Bagley | Wednesday, January 7, 2009

    Not only is there a taste difference but is seams that the shaken martini would be even colder than the stirred one. One of the reasons people want it shaken could be that they want that sucker COLD!

  2. Jeff | Wednesday, January 7, 2009

    Mythbuster’s myth-bustin’ Martinis = Awesome

    Great show, but what’s with the new crew? The two guys are much funnier.

  3. Zaza | Wednesday, January 7, 2009

    The” Zash” would not think of having a stirred Martini!
    Great mythbuster!

  4. Katie | Thursday, January 8, 2009

    Sorry, but as a martini fanatic, I would NEVER get mine shaken. Not only does it cloud and bruise the gin, but who the hell wants their martini THAT cold? Chilled is good, but nearly iced over would dull the aromatics in the gin…what’s the point? You might as well use shitty vodka at that point.

  5. Johnston | Saturday, January 10, 2009

    Vodka Martini for me please (shaken or stirred as long as it’s a double.)I do request a potato vodka over grain vodka. The enzymes in potatos inherently burn off congeners and impurities during distillation creating a silky, crealike texture not found in grain vodkas. Exceptionally smooth!

    Just give me a room temp. vodka from the Baczewski-Gesssler family recipe (purveyers to the Austro Hungarian-Monarchy long ago) straight up in a stemless wind glass.

  6. jbinthesun | Saturday, January 10, 2009

    Being an ex-bruiser, and huge Bond fan I ALWAYS ordered shaken tinis. Katie’s points, along with the clip, have inspired me to try stirred…so i will immediately (but it may take two or three to confirm!

  7. Sherri | Sunday, January 11, 2009

    The only reason to wait until the ice melts to taste that martini was so they couldn’t see the difference, but it seems pointless. I mean, you want the gin or vodka infused with those ice chips so it’s cold but not watery. Who wants a watery martini? And if you want it stirred so you can truly taste the booze, why wouldn’t you just have it neat or freeze the bottle; no need for ice (or water) at all. I think it’s all silly posturing; drink ’em how you get ’em.

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